After locating a donut baking pan at our local kitchen shop Saturday, I decided to make the healthy whole wheat donuts I mentioned last week for breakfast yesterday. Fortunately, I doubled the recipe and made a dozen because they turned out perfectly and my donut loving Dad devoured four himself!
They satisfied my donut craving without creating the blood sugar spike and subsequent drop I usually experience with conventional donuts. I used half organic sugar and half xylitol in this experimental batch and finished them with a dusting of cinnamon and sugar upon removal from the oven. You could always drizzle them with icing if you wanted something a little sweeter.
Served with a steamy latte, organic strawberries, and Greek yogurt for a light and satisfying breakfast this may be the beginning of a new Sunday morning breakfast ritual.
Just two nights ago, I expressed the desire to find a healthy donut recipe. Donuts were a favorite treat growing up but they no longer fit my approach to healthy eating and living.
My dad, who is currently visiting from Florida, had just returned from the market with six raised glazed donuts, a bag of Doritos, and a package of bologna. Fortunately, none of this was the least bit tempting. Okay, I confess, I did have a handful of Doritos, but they really weren’t that good and the donuts didn’t tempt me because they were full of junk (partially hydrogenated soybean oil and artificial flavors) and not the kind of donut I like.
While my Mom and Dad liked raised donuts, I preferred the cake style. And that got me thinking, and wishing for a healthy alternative.
In yesterday morning’s food section of the Arizona Republic, right there in black and white was a recipe for a Baked Whole-Wheat Cake Donut! (Talk about the power of intention!) It’s adapted from the Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More book and something I intend to make as soon as I invest in a donut baking pan.
Here’s the recipe if you want to give it a try:
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